The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

holey

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jondough's picture

cinnamon raisin bread

August 15, 2008 - 5:49pm -- jondough

I've been baking simple breads for a couple of years.  Reciently, I tried cinnamon raisin bread.  I tried a variety of loaf-forming methods - the short of it is all of the loaves opened up inside of the loaf, meaning I had large air voids between the outer layers of the rilled up dough.  I would prefer whole loaves, not hole in loaves.  Is there a secret or is there a trick?  A little help please!!

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